Common Household Hacks

Click on the Link to open up these incredible Hacks. I posted this for myself to keep as a reference. 

trendymatter.comThese Common Household Items Have Mind-Blowing Hidden FunctionsMany everyday items have secret functions or double uses. Read on to find out exactly which items you've been using incorrectly.

Pizza on the Stove

 During the Summer Heat you don't want to Heat the Oven to make Pizza? You can make it on the Stove.

We used a  12" Thin Crust from World Market. 

This is a Cast Iron Pan that works well.

This is a Vintage Calphalon "Everyday Pan" that I used. Rub the Pan with Vegetable Oil. Put the Crust on and heat it on High until the Crust is Browned. Reduce the Heat to Medium and Flip the Crust. Top it with your Favorite Ingredients. Cover it and Heat until hot and the Cheese is melted. I wrapped the Lid with a Non Stick Foil so nothing would Stick. It was perfect.

We cut the Pizza Slices with Kitchen Shears. We learned that when we were vacationing in the South of France at our friend's house.

Enjoy!

Peace in the Kitchen!

KēKē and Malibu Rum Cocktail

 Another in my collection of KēKē Lime Cream Liqueur Cocktail recipes.

Here's what you'll need:

1 oz. KēKē Key Lime Pie Liqueur

1 oz. Malibu Rum

1 oz. Pineapple Juice

Shake over Ice in a Cocktail Shaker.

Strain into a Glass and Top Off with Club Soda.

Stir well.

Add Ice.

Enjoy!

Peace in the Kitchen!

Lime Terry Tini

 This is a Lime version of my Terry Tini that was made with Midori. I like both of them. They're very refreshing as a Summer Cocktail.

This is delicious!

,

This is the (Jigger) Shot Glass I use.

This is my favorite (Jigger) Shot Glass. It has 1/2oz, 1oz, 1 1/2oz and 2oz. measurements.

This is the Lime Cream Liqueur that make this cocktail so delicious.

Roses Sweetened Lime Juice.

Here's what you'll need:

A Shot Glass with a variety of ounces.

A Cocktail Shaker

A Martini Glass.

2 oz. Vanilla Vodka

3 oz. KēKē Lime Cream Liquor

1 oz. Pineapple Juice

1/2 oz. Roses's Lime Juice

1 oz. Heavy Cream or Half and Half.

Put some Ice in the Cocktail Shaker.

Add all ingredients.

Shake well, Strain into a Martini Glass.

Add a bit of Ice.

Enjoy! 

Peace in the Kitchen!

Tequila Fruit Punch

Here's what you'll need:

Add all ingredients to a Pitcher or Punch Bowl:

2 C Tequila

3/4 C Coconut Rum

1/2 C Triple Sec

1/2 C Peach Schnapps

Juice of 1 Lime

2 C Pineapple Juice

2 1/2 C Orange Juice

Mix well, add Ice and Serve.

Enjoy!

Peace in the Kitchen!

Individual Bloody Mary Cocktails

 We recently had a great Bloody Mary Cocktail at a restaurant. I asked them what kind of Tomato Juice they use, Zing Zang!  Here's my latest Bloody Mary Recipe for 1 drink.

This is the Jigger I have. It has 1/2 Shot, 1 Shot, 1 1/2 Shots
  and 2 Shots. It's very convenient.

 

I now use Petite Kosher Dills.

I now use Pimento Stuffed Olives.

Here's what you'll need:

A Shot Glass

 Cocktail Shaker

A Short Glass

Ice

In a Cocktail Shaker with Ice:

2 oz. Vodka

2 oz. Zing Zang

2 tsp Worcestershire Sauce

2 TBS Olive Juice

Shake Well

Strain into the Glass.

Add the Ice.

Garnish with:

1 - Gherkin Pickle sliced in half lengthwise.

2 Olives

3. A Cucumber Spear

Enjoy!

Peace in the Kitchen!

Johnny Cakes & Pioneer Recipes

The origin of the name Johnnycakes (jonnycakes) is something of a mystery and probably has nothing to do with the name John.  They were also called Journey Cakes because they could be carried on long trips in Saddlebags and baked along the way.  Some historians think that they were originally called Shawnee Cakes and that the Colonists slurred the words, pronouncing it as johnnycakes. Historians also think that “janiken,” an American Indian word meant “corn cake,” could possibly be the origin.

Here's what you'll need:
A Food Processor
A Large Cast Iron Skillet

1 C Corn Kernels, frozen or fresh. (2 Ears)
1/4 C Diced Green Onions
4 TBS Vegetable Oil, divided
2 Eggs, separated
1/4 C Flour
1/4 C Yellow Cornmeal
1/2 tsp Salt
1/4 tsp Black Pepper

In the Food Processor:
Corn
Onion
Pulse just until chopped.
Transfer to a Large Mixing Bowl.

Add:
2 TBS Vegetable Oil
Egg Yolks
Stir by hand just to combine well.


In A Large Mixing Bowl:
Flour
Cornmeal
Salt 
Pepper
Whisk well.

In another Bowl:
Egg Whites
Whisk to Soft Peak.
Fold by hand into the Corn Mixture.

In the Skillet on Medium High Heat:
1 TBS of the Oil, until Hot.

Use a Large Spoon and drop the Batter into the Skillet
Flatten slightly with a Fork.

Fry about two minutes on each side, until Golden Brown.

Set aside and add additional Oil as needed to fry the remaining Batter.

Enjoy Peace! 
Peace in the Kitchen!

Pioneer Recipes

I've always been fascinated with Pioneer life in America. I believe I may have lived as a Pioneer in a previous life, or wish I had.

This recipe is believed to have been made and carried by Pioneers crossing the country in Covered Wagons. It's a preserved cake similar to a Carrot or Fruit cake. It's definitely a vintage and iconic American recipe.
Here's my version of it adapted from several recipes.

I had planned to add to this Post but as a Vegetarian, I have to say that the Pioneers used a lot of Bacon Grease and Fried a lot of their food. They had limited ingredients and Meat, Corn, Flour, Beans, Sugar, Molasses and Milk were readily available. They hunted for their Meat and had Cows for Milk. In the early days stoves and ovens were not common. They cooked outside over an open fire.

Pioneer Covered Wagon Cake

Here's what you'll need:
Preheat the oven to 275 degrees
2 - (9" X 5" X 2 1/2") Loaf Pans brushed with Pan Release Mix (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated. I always have it available for all of my baking needs.

1 1/3 C Granulated Sugar
1 1/3 C Water
1 1/3 C Fine Grated Carrots
1 C Dark Raisins, rinsed and drained.
1 TBS Butter
1 tsp Cinnamon
1 tsp Nutmeg
1 tsp Ground Cloves
1/2 C chopped Pecans
1/2 C chopped Candied Mixed Fruit
2 1/2 C Flour
1 tsp Salt
1 tsp Baking Soda
2 tsp Baking Powder

In a saucepan over medium high heat:
Sugar
Water
Carrots
Raisins
Butter
Cinnamon
Nutmeg
Clove
Bring to a boil.
Reduce heat and simmer for 5 minutes.
Set aside and allow to cool for at least 12 hours. (an important step)

Transfer to a large Mixing Bowl.

In another Bowl sift together:
Flour
Salt
Baking Soda
Baking Powder
Whisk well.
Add to the Carrot and Raisin mixture.
Stir with a Wooden Spoon, just to combine.
Fold in Pecans and Candied Mixed Fruit, by hand with a Wooden Spoon.

Pour Batter evenly among the 2 pans.
Bake for 2 hours.
Remove Pans to a Rack and allow to cool for 10 minutes.
Invert the Cakes onto a Rack to cool completely.
Wrap immediately in Plastic Wrap or Parchment Paper and Refrigerate until serving.

Enjoy!
Peace in the Kitchen!

 Enjoy!

Peace in the Kitchen!